Banana Corn Fritters

Banana Corn Fritters(Adapted from EW)

3/4 cup yellow cornmeal
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground chipotle chile
1 1/4 cups roughly mashed bananas
1 large egg
2 tablespoons milk
2 tablespoons canola oil, divided

Preheat oven to 400

In a medium bowl, whisk together cornmeal, flour, baking powder, salt, cinnamon and chipotle in a medium bowl.

In a medium bown, mix banana, egg and milk in. Add the cornmeal mixture and stir until just combined.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Reduce heat to medium and make 5 fritters in the pan using 2 tablespoons for each one. Cook until golden brown, 30 seconds - 2 minutes per side. Transfer to a baking sheet coated with cooking spray. Cook a second batch with the remaining oil and batter, adjusting heat to prevent burning.

Transfer the fritters to the oven and bake until puffed and firm to the touch, 8 to 10 minutes.